Ingredients Jump to Instructions ↓

  1. 1 small zucchini, cut into 1/4-inch slices

  2. 2 cups fresh broccoli florets

  3. 1/2 cup shredded carrots

  4. 12 slices white bread, crusts removed

  5. 1 cup cubed fully cooked ham

  6. 1 can (8 ounces) mushroom stems and pieces, drained

  7. 1 cup (4 ounces) shredded sharp cheddar cheese

  8. 1 cup (4 ounces) shredded Swiss cheese

  9. 12 eggs

  10. 2-1/2 cups milk

  11. 1/4 cup chopped onion

  12. 1/2 teaspoon ground mustard

  13. 1/4 teaspoon salt

  14. 1/8 teaspoon pepper

  15. 1-1/2 cups crushed cornflakes

  16. 1/4 cup butter, melted

Instructions Jump to Ingredients ↑

  1. In a small saucepan, cook the zucchini, broccoli and carrot in a 1-inch of water 5-10 minutes or until tender; drain. Meanwhile, cut bread in half diagonally; place half of the pieces in a greased 13-in. x 9-in. baking dish. Top with half of the vegetables, ham, mushrooms and cheese. Repeat layers. In a large bowl, whisk the eggs, milk, onion, mustard, salt and pepper; pour over the ham mixture. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Toss cornflakes and butter; sprinkle over the casserole. Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 12-16 servings.


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